Apulian dinner at O. & F. new-home-osteria
Appetizer
Uova di quaglia in nidi di carciofo
Quail eggs in 'nests' done with artichoke bottoms
Wine: Trebbiano (an ancient white grape widespread across the Apennines)
First Course
Spaghetti alle Olive, Apulian Style
A simple but classic pasta from Apulia, with tomatoes, olives, capers, basil, sheep cheese and
hot pepper sauce on the side
Wine: Brindisi Rosso Riserva (similar to Salice Salentino, but a bit nobler and more aged, from the same producer Marchese di Borgosole
Second Course
Rotolo di maiale con castagne, patate e funghi di bosco
A plant-based 'pork' roast with baked potatoes, chestnuts and mixed mushrooms as a side dish.
Very traditional dish from the wooded mountainous area between western Apulia and Campania, where chestnuts and mushrooms abound in Autumn
Wine: Appassimento Rosso (another Apulian Red from the same producer, arguably the noblest of the the region, obtained by grapes which are harvested very late -italian 'passito', which means almost raisins). The tradition of 'passito' goes back to Roman times, the corresponding wine was called 'passum'.
Dessert
(substituted) Portuguese pasteis de nata (from Brooklyn)
Wine: Marsala Florio (Sicilian dessert wine)
DINNERS at home --- home-made olive bread | pasteis de nata from LISBONATA, Brooklyn | sauteed winged beans | manila clams with silken tofu and silken gourd in clam broth | pasta with baby squid, asparagus, yellow zucchini and roasted red pepper | baked bronzino with green onion and ginger |
Winged beans
excellent fresh manila clams
